½ cup butter, softened
½ cup crunchy peanut butter
1 ¼ cups all-purpose flour
½ cup sugar
½ cup packed brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon vanilla
In a mixing bowl, beat butter and peanut butter with an electric mixer on medium-high speed for 30 seconds.
Add ½ cup flour, sugars, egg, baking soda, baking powder and vanilla.
Beat until thoroughly combined.
Beat in remaining flour.
Cover and chill dough until easy to handle, if necessary.
Shape dough into 1-inch balls.
Place cookies in a circular pattern 2 inches apart on non-stick metal tray.
Flatten balls by crisscrossing with the tines of a fork.
Cook according to your Advantium model's cooking settings or until bottoms are lightly browned.
Cool on tray for 2 minutes.
Remove to wire rack to cool completely.
Cool cookies before storing. Soft, chewy cookies should be stored in an airtight container. Store crisp cookies in a jar with a loose-fitting lid.